Braised Wuchang fish with Scallion(cong shao wu chang yu )

Braised Wuchang fish with Scallion

Raw materials for making Wuchang fish with Scallion:

A fresh Wuchang Fish

Ingredients for making Wuchang fish with Scallion:

Salad oil 200g (Practical 50g), a handful of shallot (15), sugar, vinegar, monosodium glutamate, ginger, rice, salt, flower carving, soy sauce, seafood sauce

Processing steps of braised Wuchang fish with Scallion:

1. Heat the pan, stir in cold oil and fry the fish until golden on both sides

2. Add oil, seafood sauce, ginger, rice, flower carving, onion bottom, sugar, monosodium glutamate and soy sauce

3. Lower the fish, cook it gently, collect the juice and thicken it with vinegar

4. Turn the pot over, put the shallots on the top, and pour in the bright oil,

5. Take out the pot and put it on the plate

The characteristics of Wuchang fish with Scallion are as follows

Keeping the characteristics of traditional Hubei cuisine, the fish is fresh and tender, with thick juice and strong taste, highlighting onion, vinegar, color and flavor.

Braised Wuchang fish with Scallion

Wuchang fish with scallion is one of the top ten famous dishes in Hubei Province.

On September 10, 2018, "Chinese food" was officially released in Henan Province. 34 regional cuisines, 340 regional classic cuisines and 273 themed famous banquets are fresh. "Wuchang fish with Scallion" has been rated as one of the top ten classic dishes in Hubei Province.

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Chinese PinYin : Cong Shao Wu Chang Yu